Roasted Butternut Squash Soup with Curry

Butternut squash is fast becoming one of my most favorite vegetables.  I found this recipe off of the Food Network by Ina Garten and it is a one-bite-keeper hands down.  We didn’t even have to vote really, it was that good.  If you are someone who associates curry or curry powder with a spicy hot flavor hold on!  That is not always the case.  Curry powder is a mix of spices, similar to a garam masala, used to flavor a meal.  Most often in the US, a store-bought curry contains very little “spicy” spices.  My store-bought McCormick powder has a lot of spices including cumin, coriander, turmeric, bay leaf and nutmeg.  It only lists black and red pepper as spicy spices and they’re mid to far down the list.  The curry powder I used was especially brought home to me from Dubai by my parents.  They went on a business trip there and brought me back gifts of spices and coffee – awesome!  Most curry powder mixes add a lot of savory flavor only unless they specifically state they are a “hot curry”.  Since the butternut and apple in this add sweetness, the combination is fantastic and is not at all spicy.  We can’t wait to have this meal again, but enough already, let’s get to it!

Messy Ingredients:

  • 3-4 lb butternut squash peeled and chopped into 1″ cubes (I used just over 3 lbs)
  • 2 yellow onions coarse chop
  • 2 McIntosh apples, peeled, cored and chopped into 1″ cubes
  • 3 TBS olive oil – or less…just enough to coat the fruits and veggies.
  • Kosher salt and fresh pepper to taste
  • 2-4 cups chicken stock (I used 2.5 cups – this depends on how soupy you want your soup!)
  • 1/2 – 1 TBS “good” curry powder.  I wouldn’t call McCormick’s a high-quality “good” powder but it will do just fine.
  • *additional curry powder or salt and pepper to taste
  • green onion/scallions for topping
  • toasted coconut, raisins, roasted and salted cashews or diced banana are other topping options

Get your oven up to 425°F and meanwhile, toss the fruit and veggies in the olive oil, salt and pepper to coat thoroughly.  Spread the mixture out on a roasting pan in one even layer, you may need two large pans for this…I did!  Roast for 35-45 minutes until everything is soft and squishy.  Allow them to cool slightly.  Warm the chicken stock in a soup pot on the stove.  Place the vegetables (in batches if your blender is small, like mine) and puree – pour in a little chicken stock to help it blend better.  When everything is all smooth, pour it into the pot with the chicken stock waiting.  Add the curry powder and taste test to see if you need more curry or salt or pepper to make it taste just right.  Warm the soup on the stove if it has cooled too much by now before serving.  Top with any of the suggestions there –  I used green onion.  Super tasty, almost no fat, full of fiber and nutrients and well, perfect for fall.  I think I will be making more soon!

Dukan Diet Worthy on Phase 3, Transition Phase or higher!

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One thought on “Roasted Butternut Squash Soup with Curry

  1. I love butternut squash! I love this soup recipe–I will have to try it. I usually go by Sara Moulton’s recipe for butternut squash which calls for fresh ginger as the main spice. I sometimes substitute out fresh ginger for sage leaves for a more traditional fall flavor. 🙂

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